2 large chicken breast cut into strips or 4 to six small chicken tenderloin
1 red onion
1 tbsp masala
1 tsp turmeric
2 garlic cloves
Put 1 tbsp coconut oil in a frying pan, preheat. Med heat. Add onions, and garlic, masala, turmeric lightly brown. Add chicken and cook until browned on both sides.Remove chicken and add coconut milk to garlic and spices stir until spices are through coconut milk. Add chicken back into mixture and stir. Add can of peas or corn.
In another pan saute 1/2 cup chopped onions and two garlic cloves in 1 tbsp coconut oil. Add 3 tbsp pure maple syrup stir. Add 1/2 cup sunflower seeds saute until slightly brown, add one large bunch of swiss chard. Turn down to low. Put lid on pan steam will cook down chard. Stir to avoid sticking. cook only until slightly wilted.
Cook buckwheat noodles or rice according to directions if you choose.
When serving place noodles or rice on botton of plate first, then add swiss chard then chicken mixture on top. Pour extra coconut sauce mixture over chicken. Enjoy!!!